Roast beef with red cabbage and mashed potatoes

Roast beef with red cabbage and mashed potatoes

Based on 11 ratings
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Difficulty

Medium 👍
40
min.
Preparation
120
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1¼ kg beef eye round roast (boneless)
620 g red cabbage (braised)
1 kg potatoes
½ leek
1 stalk celery
carrot
shallots
tomato
1 tbsp tomato purée
peppercorns (whole)
800 ml beef stock
juniper berries
cloves
bay leaves
100 g butter
175 ml milk
1 tbsp starch
1 tbsp water
parsley for serving
oil for frying
nutmeg
salt
pepper
Metric
Imperial

Utensils

  • oven
  • vegetable peeler
  • cutting board
  • knife
  • large ovenproof pot with lid
  • large saucepan
  • potato masher
  • sieve
  • aluminium foil
  • small saucepan

Nutrition per serving

Cal
1021
Protein
78g
Fat
43g
Carb
78g

Step 1/6

Preheat oven to 180°C/300°F. Roughly chop leek and celery. Peel and cut carrot and shallots. Quarter tomato. Set aside.
  • ½ leek
  • 1 stalk celery
  • 1 carrot
  • 4 shallots
  • 1 tomato
  • oven
  • vegetable peeler
  • cutting board
  • knife

Preheat oven to 180°C/300°F. Roughly chop leek and celery. Peel and cut carrot and shallots. Quarter tomato. Set aside.

Step 2/6

Salt beef. Heat oil in a heavy-bottomed, ovenproof pot over medium-high heat and sear beef on all sides. Add chopped vegetables, tomato purée, and peppercorns and fry for approx. 10 min. Deglaze with beef stock.
  •  kg beef eye round roast
  • 1 tbsp tomato purée
  • 3 peppercorns
  • 800 ml beef stock
  • oil for frying
  • salt
  • large ovenproof pot with lid

Salt beef. Heat oil in a heavy-bottomed, ovenproof pot over medium-high heat and sear beef on all sides. Add chopped vegetables, tomato purée, and peppercorns and fry for approx. 10 min. Deglaze with beef stock.

Step 3/6

Cover pot with lid, then place in the oven and roast at 180°C/300°F for approx. 120 min. Throughout roasting, occasionally baste beef with pan drippings.
  • oven

Cover pot with lid, then place in the oven and roast at 180°C/300°F for approx. 120 min. Throughout roasting, occasionally baste beef with pan drippings.

Step 4/6

Add red cabbage to a large saucepan and season with juniper berries, cloves, and bay leaves. Warm over medium heat for approx. 8 – 10 min., then keep warm over low heat until serving.
  • 620 red cabbage
  • 5 juniper berries
  • 3 cloves
  • 2 bay leaves
  • large saucepan

Add red cabbage to a large saucepan and season with juniper berries, cloves, and bay leaves. Warm over medium heat for approx. 8 – 10 min., then keep warm over low heat until serving.

Step 5/6

Peel potatoes and roughly dice. Add potatoes to a saucepan and fill up with water until potatoes are covered. Salt water, bring to a boil and cook for approx. 20 min., or until soft. Drain the water from the saucepan and add butter and milk to the potatoes. Mash until smooth and creamy. Season with nutmeg, salt, and pepper. Keep warm until serving.
  • 1 kg potatoes
  • 100 butter
  • 175 ml milk
  • nutmeg
  • salt
  • pepper
  • large saucepan
  • vegetable peeler
  • potato masher

Peel potatoes and roughly dice. Add potatoes to a saucepan and fill up with water until potatoes are covered. Salt water, bring to a boil and cook for approx. 20 min., or until soft. Drain the water from the saucepan and add butter and milk to the potatoes. Mash until smooth and creamy. Season with nutmeg, salt, and pepper. Keep warm until serving.

Step 6/6

Once the roast beef is done, remove from oven. Take meat out of the pot and cover with aluminum foil. Let rest for approx. 10 min. Strain roast beef drippings into a small saucepan and bring to boil. Mix starch and water to make a slurry, then add to saucepan. Season with salt and pepper and let simmer until thickened. Slice roast beef and serve with mashed potatoes, red cabbage, and sauce. Garnish with parsley and enjoy!
  • 1 tbsp starch
  • 1 tbsp water
  • salt
  • pepper
  • parsley for garnish
  • sieve
  • aluminium foil
  • small saucepan
  • cutting board
  • knife

Once the roast beef is done, remove from oven. Take meat out of the pot and cover with aluminum foil. Let rest for approx. 10 min. Strain roast beef drippings into a small saucepan and bring to boil. Mix starch and water to make a slurry, then add to saucepan. Season with salt and pepper and let simmer until thickened. Slice roast beef and serve with mashed potatoes, red cabbage, and sauce. Garnish with parsley and enjoy!